Quinoa Chili Recipe
User Reviews
5
Quinoa Chili Recipe
Description
The Quinoa Chili starts by cooking cumin, coriander, and chili powder in oil to release their aroma before adding onion and jalapeno, which soften and add warmth. Garlic is added briefly to keep its flavor bright. The base then incorporates drained black and kidney beans, diced tomatoes, tomato sauce, rinsed quinoa, corn, and vegetable stock to provide moisture and depth.
Cooking involves bringing the mixture to a boil, reducing to a simmer to tenderize the quinoa and meld the ingredients. This develops a thick, chunky chili with varied textures: tender beans, slightly firm quinoa, and sweet corn kernels. Optional toppings such as cubed avocado, shredded cheddar, chopped red onions, sliced radishes, and sour cream add contrasting textures and creaminess.
The dish suits diverse cooking preferences with instructions for stove top, slow cooker, and Instant Pot preparation. It's a filling, balanced meal that can be served on its own or with side accompaniments. The recipe suggests storing leftovers refrigerated for up to five days and freezing up to three months. Reheating should be done gently to retain flavor and texture.
Toppings are recommended to be added just before serving for freshness, and the chili's flavor improves as it rests, allowing ingredients to harmonize. Proper rinsing of quinoa ensures a clean flavor without bitterness.
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 2 tablespoons chili powder
- 1 onion chopped (approximately 1 cup, medium-size
- 1 jalapeno pepper seeded and chopped, medium size
- 2 cloves garlic minced
- 2 black beans 15 oz. cans, drained and rinsed
- 1 red kidney beans 15 oz. cans, drained and rinsed
- 1 diced tomatoes 28 oz. can
- 1 tomato sauce 15 oz. can
- ⅔ cup quinoa rinsed thoroughly, uncooked
- 1 ½ cups corn kernels fresh, canned or frozen
- 2 cups vegetable stock or water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
Toppings (Optional)
- 1 avocado cut into small cubes, ripened
- 1/2 cup cheddar cheese shredded
- 1/2 cup red onion chopped
- 4 tablespoons sour cream
- 1/4 cup radish thinly sliced
Instructions
Stove top instructions:
- Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
- Stir in the onion and jalapeno. Cook until translucent, 5-7 minutes.
- Add in the garlic and cook, stirring constantly, for 30 seconds.
- Add in both beans, diced tomatoes, tomato sauce, quinoa, and corn.
- Pour in the vegetable stock. Give it a gentle mix.
- Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
- Turn down the heat down to low and let it simmer for 10-15 minutes. Give a stir a few times during the cooking process.
- Garnish with your favorite toppings like avocados, radishes, cilantro, and sliced jalapenos.
Slow Cooker Instructions:
- Place all the ingredients in the bowl of your slow cooker, and give them a good mix.
- Cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.
Instant Pot Instructions:
- Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes.
- Next, mix in the minced garlic and cook for 30 seconds or so.
- Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined.
- Put the lid on, press the manual button and set it to cook for 10 minutes on high heat setting.
- Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Freeze the chili in sealed containers for up to 3 months; thaw overnight in the fridge before reheating.
- When reheating, bring to a gentle boil then reduce heat to simmer to preserve flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 14mg | 5% |
| Sodium | 894mg | 37% |
| Potassium | 461mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1194IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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